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Slow Cooker Mexican Beef Stew

This healthy recipe comes from NDSU Extension Service.


  • 1 c. carrots, cubed
  • 2 c. potatoes, peeled and cubed
  • 1 c. onion, quartered
  • 1 1/2 pounds beef stewing meat, cubed
  • 1 (8-oz.) can tomato sauce
  • 1 package dry taco seasoning mix
  • 2 c. water divided
  • 1 1/2 Tbsp. cornstarch
  • 1/4 tsp. pepper


Layer the first four ingredients in the slow cooker. Add tomato sauce. Combine the taco seasoning with 1 1/2 cups of water. Stir cornstarch into the remaining 1/2 cup of water until smooth. Stir into water with taco seasoning. Pout over ingredients in slow cooker. Sprinkle with salt and pepper. Cover. Cook on low for seven to eight hours or on high for three to four hours. Serve over ricer or noodles if desired.

Makes 8 servings

Per Serving: about 210 calories, 6 grams (g) of fat, 17 g carbohydrate, 19 g protein, 2 g fiber and 330 mg sodium

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